Champs-Elysées

* 1 1/2 ounces Cognac
* 1/2 ounce green Chartreuse
* 1/4 ounce fresh lemon juice
* 1/8 ounce simple syrup
* 2 dashes Angostura bitters

Combine all ingredients in an ice-filled cocktail shaker and shake until cold. Strain into a chilled cocktail glass.

I first had the Champs-Elysées at Knee High Stocking Co. in Seattle, where it was made with yellow Chartreuse. I only have green Chartreuse on hand at home so I had to taste-test a bit to ensure it wouldn’t overpower the drink. I found that these proportions give it just the right level of perfumyness without being too much.

Think of this cocktail as a heavily modified Sidecar. The Cognac and lemon are here, and we’re using Chartreuse and simple syrup in place of the Cointreau. And adding bitters. Ok, so it’s not really like a Sidecar at all but it’s still an excellent drink.

This recipe is from Zig Zag, also in Seattle. I haven’t been there yet but it’s on my list for the next time I’m in town.